When October rolls around, we can’t wait to get our paws on seasonal farmers market offerings like sweet potatoes and zucchini. So we’re loving holistic blogger Ashley Neese and Nitsa Citrine of Sun Potion for sharing this dreamy roasted veggie bowl that sports not only our favorite autumnal produce, but also bestows the benefits of probiotics and L-dopa. (P.S. If you need us, we’ll be in the kitchen whipping up a vat of this calming, mood-lifting, sexifying miso sauce.)
Here are Ashley and Nitsa with the scoop on the superfood that makes this bowl so special…
The active ingredient in this sauce is mucuna pruriens. This is an extract of the beloved “velvet bean” which is standardized at 15% L-dopa – a precursor to dopamine – and which, when taken, may soothe the nervous system, elevate the mood and enhance libido and energy levels!
Sexy Veggie Bowl with Miso Mucuna Sauce
For the sauce:
1/3 cup orange juice
1 tsp white miso
1 tsp Sun Potion Mucuna Pruriens
1 tsp pumpkin seed oil
1 tsp orange zest
For the bowl:
1 medium sized sweet potato
1-2 Tbsp grass-fed butter
1 large zucchini, sliced into 1/2 inch rounds
1 bunch of dino kale, stems removed and sliced thin
1/4 cup sauerkraut
handful micro greens
1 sheet of nori, cut into thin strips
Pre-heat oven to 400 degrees. Scrub sweet potato and poke a few holes in it with a fork. Bake the potato on the middle rack for 50 minutes or until tender.
While the potato is in the oven prepare the rest of the meal.
Add all of the sauce ingredients to a small blender and blend until smooth. Pour into a small glass jar and set aside.
Saute zucchini rounds in butter over medium heat until golden. Remove from pan and add the kale cooking quickly for just a few minutes until wilted. Dive the zucchini and kale among two bowls.
Remove baked potato and carefully slice in half. Add one half to each bowl. Divide the avocado, sauerkraut, micro greens and nori stips among the two bowls. Serve with sauce. Enjoy warm.
Sauce will keep 4 days in a sealed glass jar in the fridge.